Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

David Beverly; Peter J. Fryer; Serafim Bakalis; Robert Farr; Estefania Lopez-Quiroga

Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

David Beverly
, Peter J. Fryer
, Serafim Bakalis
, Robert Farr
, Estefania Lopez-Quiroga^*

^*Corresponding author for this work

Chemical Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

This paper presents a comparison of different operating scenarios for the optimisation of aroma extraction during the manufacture of instant coffee. The definition of optimal operating conditions is key not only to design and implement more efficient aroma extraction processes, but also to control the sensory profile and quality of the final product.

Original language	English
Title of host publication	12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
Editors	Jan F.M. Van Impe, Monika E. Polanska
Publisher	EUROSIS
Pages	61-63
Number of pages	3
ISBN (Electronic)	9789492859204
Publication status	Published - 2022
Event	12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 - Ghent, Belgium Duration: 3 Apr 2022 → 6 Apr 2022

Conference

Conference	12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
Country/Territory	Belgium
City	Ghent
Period	3/04/22 → 6/04/22

Bibliographical note

Publisher Copyright:
© FOODSIM 2022. All Rights Reserved.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

aroma extraction
instant coffee manufacture
Optimisation

ASJC Scopus subject areas

Modelling and Simulation
Food Science

Access to Document

https://www.eurosis.org/cms/index.php?q=taxonomy/term/58#FOODSIM

EPSRC Centre for Doctoral Training in Formulation Engineering (EP/L015153/1)
Greenwood, R. (Advisor) & Fryer, P. (Advisor)
Sept 2014 → Mar 2023
Activity: Other

Cite this

Beverly, D., Fryer, P. J., Bakalis, S., Farr, R., & Lopez-Quiroga, E. (2022). Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. In J. F. M. Van Impe, & M. E. Polanska (Eds.), 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 (pp. 61-63). EUROSIS. https://www.eurosis.org/cms/index.php?q=taxonomy/term/58#FOODSIM

@inproceedings{ac1a499bcc224ae1b137244c18c17fab,

title = "Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee",

abstract = "This paper presents a comparison of different operating scenarios for the optimisation of aroma extraction during the manufacture of instant coffee. The definition of optimal operating conditions is key not only to design and implement more efficient aroma extraction processes, but also to control the sensory profile and quality of the final product.",

keywords = "aroma extraction, instant coffee manufacture, Optimisation",

author = "David Beverly and Fryer, \{Peter J.\} and Serafim Bakalis and Robert Farr and Estefania Lopez-Quiroga",

note = "Publisher Copyright: {\textcopyright} FOODSIM 2022. All Rights Reserved.; 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 ; Conference date: 03-04-2022 Through 06-04-2022",

year = "2022",

language = "English",

pages = "61--63",

editor = "\{Van Impe\}, \{Jan F.M.\} and Polanska, \{Monika E.\}",

booktitle = "12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022",

publisher = "EUROSIS",

}

Beverly, D, Fryer, PJ, Bakalis, S, Farr, R & Lopez-Quiroga, E 2022, Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. in JFM Van Impe & ME Polanska (eds), 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. EUROSIS, pp. 61-63, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belgium, 3/04/22. <https://www.eurosis.org/cms/index.php?q=taxonomy/term/58#FOODSIM>

Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. / Beverly, David; Fryer, Peter J.; Bakalis, Serafim et al.
12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. ed. / Jan F.M. Van Impe; Monika E. Polanska. EUROSIS, 2022. p. 61-63.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

TY - GEN

T1 - Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

AU - Beverly, David

AU - Fryer, Peter J.

AU - Bakalis, Serafim

AU - Farr, Robert

AU - Lopez-Quiroga, Estefania

PY - 2022

Y1 - 2022

N2 - This paper presents a comparison of different operating scenarios for the optimisation of aroma extraction during the manufacture of instant coffee. The definition of optimal operating conditions is key not only to design and implement more efficient aroma extraction processes, but also to control the sensory profile and quality of the final product.

AB - This paper presents a comparison of different operating scenarios for the optimisation of aroma extraction during the manufacture of instant coffee. The definition of optimal operating conditions is key not only to design and implement more efficient aroma extraction processes, but also to control the sensory profile and quality of the final product.

KW - aroma extraction

KW - instant coffee manufacture

KW - Optimisation

UR - https://www.scopus.com/pages/publications/85137147208

M3 - Conference contribution

AN - SCOPUS:85137147208

SP - 61

EP - 63

BT - 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022

A2 - Van Impe, Jan F.M.

A2 - Polanska, Monika E.

PB - EUROSIS

T2 - 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022

Y2 - 3 April 2022 through 6 April 2022

ER -

Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

Abstract

Conference

Bibliographical note

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

Fingerprint

Activities

EPSRC Centre for Doctoral Training in Formulation Engineering (EP/L015153/1)

Cite this